Common Names

Parts Usually Used

Description of Plant(s) and Culture

Calendula, or Marigold, is an annual garden plant; reaches a height
of 20-28 inches, with an angular, branched, hairy stem 1-2 feet high.
The leaves are alternate, sessile, spatulate or oblancleolate, dentate
with widely spaced teeth, and hairy. From June to October the plant
bears large, brilliant, yellow or orange, terminal flower heads that
measure over 1.6 inches across.

Opens its petals at nine and closes them at four.

(This is not the common American garden marigold (Tagetes lucida),
which is derived from Mexican marigold.) True marigold is an old European
plant.)

Biochemical Information

Legends, Myths and Stories

In medieval England, a popular religious legend described the Virgin
as being accustomed to wearing golden blossoms which the monks of
the period decided should be named in her honor; from that association
of the golden herb with the Virgin Mary, old poets began calling the
herb, "Mary Gowles" and "Mary Golde". Years later in Shakespeare's
Cymbeline, the marigold flowers were referred to as the "winking Marybuds".

Often used as a less-expensive substitute for saffron, fresh or dried
petals give subtle flavor and golden color to seafood, soups, stews,
puddings, rice and omelets. The dried petals, softened in hot milk,
can be added to the batters of cakes, breads and cookies. The fresh,
tender young leaves are good in salads.

There is another marigold (Tagetes lucida) of the sunflower family,
known as sweet scented marigold or Mexican marigold, Mexican tarragon,
pericon, and sweet mace. This plant has nothing to do with Calendula
officinalis. Do not mistake identification. The garden marigold in
American gardens is derived from this Mexican marigold (T. lucida).
The marigold of old Europe is the true marigold. There is also a French
marigold (Tagetes patula). The Tagetes and related species should
not be confused with Calendula. The Tagetes species are used as insecticides
and weedkillers.

Yellow dye has been made from the flowers of marigold and, as a saffron
substitute, used for coloring butter and cheese.

It was the Romans who recorded that the marigold was usually in bloom
on the first day (calends) of every month. The Latin generic name
Calendula and the common Italian name "fiore d'ogni" were given to
the herb from this observation.

Uses

The flowers may be eaten raw, taken as a standard infusion or the
latter applied as a lotion. As a lotion, a marigold infusion (petals
only) provides the ideal balancer of an over-oily
skin, and all complexions will benefit from a salve or ointment
composed of marigold flowers, so they say.

Marigold is often used as a less-expensive substitute for saffron,
fresh or dried petals give subtle flavor and golden color to seafood,
soups, stews, puddings, rice, and omelets. The dried petals, softened
in hot milk, can be added to the batters of cakes, breads, and cookies.
The fresh, tender young leaves are good in salads.